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Spring Veggie Quiche

Take advantage of fresh spring vegetables while they're in season, or turn this quiche into a year-round dish by swapping in whatever veggies are available at the time.
a pie tin with baked spring veggie quiche
  • Makes 6 servings
  • Prep Time 10 minutes
  • Cook Time 60 minutes


  • Coconut oil for greasing
  • 1 medium sweet potato
  • 2 cups spinach
  • 1 red pepper, chopped
  • 1 cup zucchini, sliced
  • 6 eggs
  • 1/2 cup whole milk
  • 2 tsp. salt
  • 1 tsp. pepper


Preheat the oven to 350 degrees F. Grease a 9-inch clay or glass pie dish with coconut oil.
Slice the sweet potatoes thinly using a knife or mandolin. In the dish, arrange the sliced potatoes along the bottom and up the sides until completely covered. Remember that the sweet potatoes will shrink when baked, so it’s OK if they overlap. Bake the sweet potato crust for 20 minutes.
While the crust is baking, sauté the spinach, pepper, and zucchini in a medium saucepan over heat until they're tender.
In a separate bowl, whisk together the eggs, milk, salt, and pepper.
Once the sweet potatoes are done, add the cooked veggies to the center. Pour the egg mixture over the veggies. Bake for an additional 40 minutes uncovered.

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